If you want your Caesar salad to taste like it came from an actually good restaurant, the dressing does the heavy lifting. Skip the shelf-stable jar and make it fresh. You know exactly what goes in, the flavor pops, and the texture is silky instead of gloopy. Once you make it this way, the bottled stuff starts to taste like background noise.
What you need
- 2 large raw egg yolks
- 1 tsp mustard (Dijon or regular)
- 2 tsp lemon juice
- 1 garlic clove
- 30 g grated Parmesan
- 50 ml olive oil
- 2 to 3 anchovy fillets, or 1 tsp anchovy paste
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 tsp Worcestershire sauce (optional, for extra depth)
How to make it
1. Prep first so you can move fast when it counts. Mince the garlic as finely as you can (a press works), grate the Parmesan on a fine side, and chop the anchovies until they practically melt.
2. In a medium bowl, whisk the egg yolks with the mustard and lemon juice until the mixture lightens a shade and looks a bit airy. This is your base.
3. Whisk constantly while you drizzle in the olive oil in a slow, steady stream. Do not rush this. The goal is a tight emulsion that turns glossy and thick instead of splitting on you later.
4. Stir in the minced garlic, grated Parmesan, chopped anchovies, and Worcestershire if you want the extra savory note. Mix until smooth and cohesive.
5. Season with a pinch of salt and black pepper, then taste and adjust. More lemon for brightness, more Parmesan for richness, more anchovy for that salty hit. Make it yours, but keep it balanced.
6. Transfer to a jar, seal it, and chill for 30 to 60 minutes. The flavors settle in and the aroma opens up. It is worth the wait.
Serving and storing
Toss it with the classic lineup: crisp romaine, juicy chicken breast, and good, crunchy croutons. Refrigerate any leftovers and use within 3 days. It also does great work on fresh veggies, roasted fish, or simple roast chicken.